Curried Lentil Salad with Lamb

Servings: 4 | Serving size: about 3 cups

Cooking Time: 30 Minutes (cooking time does not include chilling time)

This recipe can easily be multiplied and makes great leftovers.

Ingredients

• 3 1/2 cups water
• 1 cup green lentils
• 2 tsp olive oil
• 12 ounces lamb shoulder or leg (cut into small cubes)
• 1 tsp ground cumin
• 1 tsp curry powder
• 4 Tbsp reduced fat mayonnaise
• 3/4 tsp salt
• fresh ground black pepper (to taste)
• 3 medium green onions (sliced crosswise)
• 2 large carrots (peeled and diced)
• 2 ribs celery (diced)
• 1 small green bell pepper (diced)
• 1/4 cup raw pistachios (shelled)
• 1/3 cup raisins
• 8 ounces fresh spinach leaves

Place the water in a large sauce pan over high heat. When it is boiling add the lentils. Cook about 20 minutes until tender.

Drain, rinse and put into the refrigerator to chill.

Place the olive oil in a large skillet over medium high heat. When the oil is hot, add the lamb cubes.

Cook, tossing frequently, for about ten minutes until well browned. Remove to a plate and place in the refrigerator to chill.

Mix the cumin, curry powder, mayonnaise, salt and pepper together until well blended, and place the dressing in the bowl with the lentils. Add the lamb and fold together until blended.

Add the green onions, carrots, celery, bell pepper, pistachios, raisins and spinach. Fold together until well blended.

Chill until ready to serve.